Effect of Steam Jet Cooking and Cooling Rate on Resistant Starch Content of Rice Flour and Starch
碩士 === 國立宜蘭大學 === 食品科學系碩士班 === 98 === Resistant starch (RS) refers to the portion of starch resist digestion by human body. There are four types of RS, the one formed by retrograding cooked starch are known as RS3. The technique of steam direct cooking involves pumping starch slurry through an ori...
Main Authors: | Yu-Lin Hsu, 徐瑜璘 |
---|---|
Other Authors: | Lin-Huei Ferng |
Format: | Others |
Language: | zh-TW |
Published: |
2010
|
Online Access: | http://ndltd.ncl.edu.tw/handle/94997973887653476628 |
Similar Items
-
Effect of steam jet cooking and enzymatic debranching on physical properties and in vitro digestion of waxy starch and flour
by: Wang, Cheng-Ye, et al.
Published: (2014) -
Effect of steam jet cooking on the physicochemical characteristics of different corn starches
by: Yen-An Lin, et al.
Published: (2010) -
Physicochemical Properties of and Water Mobility in Cooked Rice Starch, Rice Flour and Rice Kernel
by: Yu-shiun Lin, et al.
Published: (2001) -
Effect of steam cooking and storage time on the formation of resistant starch and functional properties of cassava starch
by: V.F. Abioye, et al.
Published: (2017-01-01) -
Resistant starch content, in vitro starch digestibility and physico-chemical properties of flour and starch from Thai bananas
by: Nednapis Vatanasuchart
Published: (2012-07-01)